Targets and timelines for reducing salt in processed food in the Americas

Journal of Clinical Hypertension

Volumn 16, Issue 9, 2014, Pages 619-623

  Campbell, Norm ^a   Legowski, Barbara ^b   Legetic, Branka ^c   Ferrante, Daniel ^d   Nilson, Eduardo ^e   Campbell, Christine ^a   L'Abbé, Mary ^f  

^a UNIVERSITY OF CALGARY   (Canada)

^b UNIVERSITY OF CALGARY   (Canada)

^c PAN AMERICAN HEALTH ORGANIZATION   (United States)

^d National Ministry of Health   (Argentina)

^e MINISTÉRIO DA SAÚDE   (Brazil)

^f UNIVERSITY OF TORONTO   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ARGENTINA; ARTICLE; BRAZIL; CANADA; CHILE; CHRONIC DISEASE; ECUADOR; FOOD COMPOSITION; FOOD PROCESSING; MEXICO; NUTRITIONAL VALUE; PARAGUAY; PRIORITY JOURNAL; SALT INTAKE; SOCIAL CHANGE; FOOD HANDLING; GOVERNMENT REGULATION; HEALTH; HUMAN; INTERNATIONAL COOPERATION; LEGISLATION AND JURISPRUDENCE; STANDARDS; TIME; WESTERN HEMISPHERE;

SALT INTAKE;

AMERICAS; FOOD HANDLING; GLOBAL HEALTH; GOVERNMENT REGULATION; HUMANS; INTERNATIONAL AGENCIES; SODIUM CHLORIDE, DIETARY; TIME FACTORS;

EID: 84908013227     PISSN: 15246175     EISSN: 17517176     Source Type: Journal    
DOI: 10.1111/jch.12379     Document Type: Article

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